Abstract: A process for selectively grinding dual-density processed food in a single unit operation in a short-duration manner. Selective grinding as between lower-density and higher-density portions of the dual-density processed food may be effected without the need for moving mechanical parts. A granulated lower-density portion and liberated nonground higher-density portion obtained from the selective grinding treatment performed on dual-density processed food are independently useful for re-use in food production lines.

Abstract: A triple coextruded baked good having a bar shape with a desired substantially smaller height than width, is continuously produced with distinct, at least substantially uniform concentric fillings which are visually apparent at opposing cut ends of the baked piece. The bar-shaped products are preferably cookies with dissimilar fillings, such as a fruit filling and a cheese-cake filling. Undesirable excessive flow of a middle filling or layer towards the cross-sectional ends or sides rather than the top and bottom of the coextrudate is substantially reduced by obstructing and diverting the flow of the middle filling through the middle die orifice so that it flows towards the top and bottom elongated portions of the middle annulus. A baked product having a substantially even middle concentric layer which is desirably uniformly thick and continuous at least across the top and bottom is obtained.

Abstract: A process for re-using low-moisture, high-lipid processed food which is ground in a single unit operation in a short-duration manner. Grinding may be effected without the need for moving mechanical parts. The food product obtained from the grinding treatment of low-moisture, high-lipid processed food is suitable for re-use in food production lines.

Abstract: A process for grinding low-moisture processed food in a single unit operation in a continuous, short-duration manner. Grinding may be effected without the need for moving mechanical parts. The granulated food product obtained from the grinding treatment of low-moisture processed food is functionally suitable for re-use in food production lines.

Abstract: A process for selectively grinding dual-density processed food in a single unit operation in a short-duration manner. Selective grinding as between lower-density and higher-density portions of the dual-density processed food may be effected without the need for moving mechanical parts. A granulated lower-density portion and liberated nonground higher-density portion obtained from the selective grinding treatment performed on dual-density processed food are independently useful for re-use in food production lines.

Abstract: A triple coextruded baked good having a bar shape with a desired substantially smaller height than width, is continuously produced with distinct, at least substantially uniform concentric fillings which are visually apparent at opposing cut ends of the baked piece. The bar-shaped products are preferably cookies with dissimilar fillings, such as a fruit filling and a cheese-cake filling. Undesirable excessive flow of a middle filling or layer towards the cross-sectional ends or sides rather than the top and bottom of the coextrudate is substantially reduced by obstructing and diverting the flow of the middle filling through the middle die orifice so that it flows towards the top and bottom elongated portions of the middle annulus. A baked product having a substantially even middle concentric layer which is desirably uniformly thick and continuous at least across the top and bottom is obtained.